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- 2 cups butternut squash, peeled and diced - 2 cups elbow macaroni - 3 cups sharp cheddar cheese, shredded - 1 cup creamy mozzarella cheese, shredded - 2 cups vegetable broth - 1 cup milk In this recipe, the butternut squash plays a key role. It adds a sweet flavor and creamy texture. The elbow macaroni brings that classic pasta feel. We use sharp cheddar for its bold taste and mozzarella for its meltiness. The vegetable broth and milk create a rich, smooth sauce. - ½ cup panko breadcrumbs (optional for topping) - 2 tablespoons olive oil (optional) If you want a crispy top, panko breadcrumbs are a great choice. Mix them with olive oil for added flavor and crunch. This step is optional but truly elevates the dish. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - Salt and pepper to taste Seasonings are crucial for flavor. Garlic powder and onion powder give depth. Dried thyme adds a nice herbal note. Don't forget to taste and adjust salt and pepper. This balance makes your mac and cheese shine. For the full recipe, check out the detailed instructions later. Start by peeling and dicing the butternut squash. Aim for small pieces to cook evenly. Place the diced squash into your slow cooker. Add the vegetable broth. Cook on high for about two hours. You want the squash to be soft and tender. Once cooked, grab your immersion blender. Blend the squash right in the slow cooker until it is smooth. If you don't have an immersion blender, you can use a regular blender. Just be careful when transferring the hot squash. Now, it’s time to combine the fun stuff! Add the elbow macaroni to your smooth squash. Pour in the milk, garlic powder, onion powder, thyme, salt, and pepper. Give everything a good stir. Make sure the macaroni is well mixed with the squash puree. This step is key for flavor. You want every bite to be delicious! Cover the slow cooker and let it cook on high for about 30 minutes. Stir occasionally to prevent sticking. Check the macaroni after 30 minutes. It should be tender and cooked through. Once it’s ready, stir in the sharp cheddar and mozzarella cheese. Mix until the cheese melts and the dish is creamy. If you like a crispy top, combine panko breadcrumbs with olive oil. Sprinkle this on top of your mac and cheese. Cover and cook for another 10 minutes. This will toast the breadcrumbs nicely. You can find the full recipe with all the details included. Enjoy your cooking! To get that perfect creamy texture, choose your cheese wisely. I love using sharp cheddar and creamy mozzarella. They melt well and create a rich sauce. Mix these cheeses together for the best results. If you want it creamier, add more milk. Start with the full cup, then adjust to your taste. If you like it thicker, use less liquid. Add depth to your mac and cheese with spices. Try a pinch of nutmeg or paprika for warmth. Fresh herbs like basil or parsley can brighten the dish. For extra fun, toss in cooked bacon or sautéed veggies. They add texture and a flavor boost. You can even mix in some spinach for a pop of color and nutrition. Slow cooking pasta needs some care. Make sure your pasta is covered in liquid. This helps it cook evenly. Stir every so often to avoid sticking. If you want a crispy top, wait until the pasta is cooked. Add panko breadcrumbs mixed with olive oil on top. Cover and cook for a few more minutes to toast it. This gives a nice crunch. {{image_2}} If you need gluten-free options, many brands offer gluten-free elbow macaroni. These work just as well and hold the sauce nicely. For those avoiding dairy, look for dairy-free cheese alternatives. Brands like Daiya or Violife offer great options that melt well. You can add cooked chicken or sausage for extra protein. Simply cook your meat before adding it to the slow cooker. If you prefer vegetarian options, try adding chickpeas. They add protein and a nice texture. Using different types of cheese can change the flavor profile. Think about mixing gouda or pepper jack for a twist. You can also experiment with spices like paprika or nutmeg. These spices add warmth and depth to the dish. For the Full Recipe, check the ingredients and follow the steps to make this delightful dish! To keep your Slow Cooker Butternut Squash Mac and Cheese fresh, use airtight containers. Glass containers work great for leftovers. They are easy to clean and do not stain. Make sure to let the dish cool before sealing it to avoid moisture build-up. Store it in the fridge for up to four days. Reheating your mac and cheese is simple. You want to keep it creamy. The best way is to use a microwave or the stovetop. If you use a microwave, heat it in 30-second bursts. Stir in between to avoid hot spots. If using the stovetop, add a splash of milk. Heat on low, stirring often, until warm. Aim for around 5-10 minutes. You can freeze this dish for later. Portion it into single servings for easy meals. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. To thaw, place it in the fridge overnight. For quick thawing, use the microwave on low. Reheat as mentioned above to enjoy your creamy mac and cheese again. Yes, you can use frozen butternut squash. It's convenient and can save time. Frozen squash is often already peeled and diced. This makes prep easier. However, frozen squash may have a softer texture after cooking. If you prefer a firmer bite, fresh squash is better. Just keep this in mind when you make your choice. The total cooking time for this dish is about 2 hours and 45 minutes. This includes 15 minutes for prep and 2 hours for the slow cooker. Cook the squash for about 2 hours on high until it’s tender. After that, add the macaroni and cook for an additional 30 minutes. This time allows the pasta to cook and soak in all the flavors. Yes, this recipe is great for meal prep! It serves six, so you can easily portion it out. Use containers to divide the mac and cheese into single servings. Store them in the fridge for up to five days. You can reheat them for quick lunches or dinners. Consider pairing it with a side salad for a complete meal. To serve a large crowd, simply scale up the ingredients. Double the amounts of butternut squash, macaroni, and cheese. You may also need a larger slow cooker or two slow cookers. Cooking times might stay the same, but check for doneness. Stir occasionally to ensure even cooking. This way, everyone can enjoy this creamy delight! For the full recipe, check out the details above. In this blog post, I shared how to make a creamy butternut squash mac and cheese. We explored the key ingredients, from butternut squash to cheese, and discussed optional add-ins. I provided step-by-step directions, cooking tips for creaminess, and variations for different diets. Remember, you can customize this dish in many ways. My final thought: this recipe is delicious, easy, and perfect for any meal. Enjoy experimenting with flavors and make it your own. Dive into this tasty comfort food!

Slow Cooker Butternut Squash Mac and Cheese

Indulge in a cozy fall favorite with this delicious Slow Cooker Butternut Squash Mac and Cheese! This creamy and cheesy dish combines the rich flavors of butternut squash with sharp cheddar and mozzarella for a comforting meal everyone will love. Perfect for busy days, it cooks effortlessly in your slow cooker. Give it a try and elevate your weeknight dinners!
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Ingredients
  

2 cups butternut squash, peeled and diced

2 cups elbow macaroni

3 cups sharp cheddar cheese, shredded

1 cup creamy mozzarella cheese, shredded

2 cups vegetable broth

1 cup milk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and pepper to taste

½ cup panko breadcrumbs (optional for topping)

2 tablespoons olive oil (optional)

Instructions
 

Place the diced butternut squash in the slow cooker and add the vegetable broth. Cook on high for about 2 hours until the squash is tender.

    Once the squash is soft, use an immersion blender to puree it in the slow cooker until smooth. You can also transfer it to a blender if necessary.

      Add the elbow macaroni to the squash puree, along with milk, garlic powder, onion powder, thyme, salt, and pepper. Stir to combine.

        Cover the slow cooker and cook on high for 30 minutes or until the macaroni is cooked through, stirring occasionally.

          After the macaroni is tender, stir in the sharp cheddar and mozzarella cheese until melted and creamy.

            If you like a crispy top, combine panko breadcrumbs with olive oil and sprinkle on top. Cover and let it cook for another 10 minutes on high to toast the breadcrumbs.

              Prep Time: 15 minutes | Total Time: 2 hours 45 minutes | Servings: 6

                - Presentation Tips: Serve the mac and cheese in bowls with a sprinkle of fresh thyme on top for a pop of color. Alternatively, you can drizzle some additional cheese sauce over before serving for extra creaminess.